Makes
5
Prep Time
20 minutes
Cooking Time
25 minutes
Ingredients
- 250g packet frozen Birds Eye Deli Hoki - Crisp Light Batter
- 600g packet frozen Birds Eye Deli Seasoned Chips - Sea Salt & Rosemary
- 5 souvlaki wraps, lightly charred
- 200g tub tzatziki
- 2 little gem lettuce, finely shredded
- ½ x 250g punnet mini roma tomatoes, quartered
- ½ cup sliced pickled red onion
- Fresh parsley leaves and lemon wedges, for garnish
Birds Eye Deli Australian Hoki Crisp Light Batter 250g
Birds Eye Deli Frozen Chips with Sea Salt and Rosemary 600g
Method
STEP 1Arrange frozen Birds Eye Hoki and frozen Birds Eye Deli Chips on separate baking paper lined trays.
STEP 2
Cook in a preheated oven at 220°C for 15 minutes, turning halfway.
STEP 3
Remove fish and continue to cook chips for a further 5-10 minutes until golden and crispy.
STEP 4
Spread souvlaki wraps with tzatziki, top with lettuce, tomato, onion, fish and chips. Wrap to enclose filling. Serve garnished with parsley and lemon.
Tips
Cover red onion slices with the juice of 1 lemon, 1 teaspoon sugar and ¼ cup hot water to create a quick onion pickle.
Birds Eye Deli Australian Hoki Crisp Light Batter 250g